Line a baking sheet with parchment paper. Pulse almonds and 2 tablespoons of the sugar in a food processor until almonds are finely ground. Set aside. In a large mixing bowl, beat egg whites and almond extract until soft peaks form. Gradually add remaining 1/4 cup plus 2 tablespoons sugar until stiff peaks form, and sugar is dissolved. Using a flexible spatula, fold in almond mixture. Spread the meringue on prepared pan into a rectangle approximately 8 x 11 x 1/2-inch thick. Smooth and square edges.